I grew up loving the humble Shepherd pie, especially on a rough winters day. With a few adjustments and tweaks this recipe has sneaked in some extra veggies without children knowing its even there. Grating the carrot is a perfect way to add extra sweetness, whilst the celery adds a little crunch. I have swapped the traditional Worcestershire sauce which contains sugar for Tamari and thrown in some red wine for extra depth and flavour.
Feel free to play around with the potato topping, and use either just sweet potato or white potatoes. Both have their benefits! sweet potatoes are lower in carbs, high in vitamins A, C, B6, and potassium. While white potatoes have a higher fibre content and also great sources of vitamins and minerals.
1 onion, diced
3 cloves of garlic, crushed
1 kg beef mince
1 handful of fresh herbs such as fresh thyme, oregano, rosemary and parsley (all work well together)
4 tbs tomato paste
2 medium carrots, grated
3 celery stick, chopped fine
2 cups chicken or vegetable stock
1/3 cup of red wine
1 tbs tamari sauce
Salt & Pepper
2 sweet potatoes, peel skins and roughly dice
4 potatoes, I leave the skins on and dice
Splash of milk
1 tbs butter
Handful grated cheese
Fry off onion and garlic until garlic is lightly browned. Add mince and fry off until broken apart and browned off completely.
Add carrot, celery, and herbs and fry off for 2 minutes. Add the paste, stock, wine, tamari and season well.
Simmer away for 35-45 minutes on a low gentle temperature to allow flavours to gather more depth. During this time boil up the potatoes, until soft enough to mash. once ready, drain potatoes and add butter, a splash of milk, seasoning and mash until light and fluffy.
Add the meat mix to an ovenproof dish, top with mashed potato and sprinkle some cheese on top. Bake on 180 degrees fan forced for 30-40 mins, or until golden on top. Serve with a side of broccolini and Enjoy!